Asian pastry chefs pirate the Cronut
One baker was so enamored with the popular pastry that she had it flown to the Philippines from New York for some reverse-engineering.
And now, there is the faux Cronut. The bizarre pastry (pictured) has taken New York City by storm, with people lining up at 3 a.m. to grab one. The Cronut is a deep-fried cross between a croissant and a donut, a buttery concoction so delicious that New York scalpers sell them for as much as $45.
The Cronut has piqued the interest of Asian bakers. One chef in the Philippines was so fascinated that she had one flown over from New York, The Wall Street Journal reports. The chef was able to reverse-engineer the Cronut, and now sells them at the Wildflour Cafe + Bakery in Manila. She calls them croissant doughnuts to avoid any legal trouble. The New York pastry chef who created the Cronut, Dominique Ansel, has trademarked the name.
A Japanese bakery chain spent two months perfecting its version of the Cronut. A spokesman said it was much harder than simply deep-frying a croissant. In Asia, one baker said his Cronut knockoff must be fried and then frozen in order to rise properly.
Can't get your hands on a Cronut? Try making them at home with this recipe. It's not quite as good as the real thing, reports the Star Tribune, but it's good enough.
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